Leftover Turkey Wild Rice Soup (Dairy Free + Gluten Free)
This Leftover Turkey Wild Rice Soup is a perfect use of leftovers after Thanksgiving. I also added some cooked Bacon and made a Cashew Cream to keep this Dairy and Gluten Free! This could be the best Wild Rice Soup I have ever had!
- Prep Time: 10
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 3–4 cups Leftover Cooked Turkey
- 3–4 slices thick cut Bacon
- 8 cups Turkey or Chicken Broth
- 3 medium Carrots chopped
- 3 Celery Stalks chopped
- 1 Sweet Onion chopped
- 4 Cloves Garlic finely chopped
- 1 cup uncooked Wild Rice
- 1 tsp dried Parsley
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Raw Unsalted Cashews
Instructions
- Place Cashews in a heat safe dish and cover them with boiling water
- Set aside, this will be used to make the cream later (they need to soak for at least 30 min so it’s timed perfectly while the soup is cooking)
- Add Bacon to 6 quart Dutch Oven and heat over med heat on stovetop
- Cook until desired crispiness 5-10 min
- Remove Bacon and place on paper towels to drain, once cooled cut into bite size pieces
- Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic
- Sauté 3-4 minutes
- Add Wild Rice, Chicken Broth, and seasonings
- Cover and simmer on med/low heat for 30 minutes stirring occasionally
- Add Cashews and the water they were soaking into a Vitamix or high speed blender
- Blend until creamy
- Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done
- Taste and add more Salt or Pepper to your liking
- Enjoy!
Notes
I used homemade Turkey Broth, if you use store bought the nutritional value will be different for the sodium.
Find it online: https://tastefulventure.com/turkey-wild-rice-soup-dairy-free/
